Peanut sauces can be found in many , generally served with satays and spring rolls. In Indonesia, they tend to be spicier than further east, with a little curry paste added.
Recipe courtesy of The Sauce Book: 300 World Sauces Made Simple, by Paul Gayler.
Level: Moderate
Yield: 1 3/4 cups
Ingredients
1 tbsp. vegetable oil
1 shallot
2 clove garlic
1 c. coconut milk
2 tsp. red curry paste
1 tsp. terasi or blachan (dried shrimp paste), optional
2 tsp. sugar
0.50 c. water
3.50 oz. crunchy peanut butter
2 tsp. kecap manis (Indonesian soy sauce)
Drizzle of hot chili oil
Directions
Heat the oil in a heavy pan and add the shallot and garlic. Cook for 4-5 minutes until softened.
Add the coconut milk and bring to a boil. Stir in the curry paste, shrimp paste, if using, and sugar.
Whisk in the water and peanut butter, reduce the heat, and add the kecap manis. Simmer for 1 minute, then transfer the sauce to a serving dish and serve warm, drizzled with a little chili oil, if using. Kept in the refrigerator in a sealed container, this sauce will last for 3-4 days.